Moro de Guandules (Dominican Rice with Pigeon Peas)

Ingredients

• •2 cups long-grain white rice
• •1 can (15 oz) whole pigeon peas, drained
• •1/3 cup sofrito
• •1/2 cup tomato sauce
• •1 cup coconut milk
• •2 cups water
• •2 tbsp olive oil
• •1 tsp dried oregano
• •1/4 cup fresh cilantro, chopped
• •1 tsp salt

Directions

1. 1Heat olive oil in a saucepan and cook sofrito for 3 minutes.
2. 2Add tomato sauce, oregano, whole pigeon peas, coconut milk, water, and salt.
3. 3Bring the mixture to a boil and stir in the rice.
4. 4Cover, reduce heat, and cook for 18 minutes.
5. 5Rest the rice covered for 5 minutes.
6. 6Fluff with a fork and fold in fresh cilantro.

💡 Use whole pigeon peas, not split toor dal; the peas should remain intact throughout cooking.

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